22 Street Lane Nursery - November 2017 Newsletter

November Newsletter

Recipe of the Month

Vegetable curry;

• 1 medium onion diced • 4 cloves of garlic crushed into a paste

• 1-inch large sweet potato diced into 1/2 cubes (no need to peel) • 2 inch medium yellow or red potatoes diced into 1/2 cubes • 1 large carrot sliced into thin rounds • 1 large green bell pepper diced • 2 cups of green beans chopped • 3 spring onions or scallions green and white parts chopped • 1 tsp coconut oil • 4 pods of green cardamom slightly crushed • 1/4 tsp turmeric • 1/2 cup coconut milk • 1-2 cups of vegetable stock or plain water • 1 14- oz can of chickpeas drained and rinsed • Juice of 1/2 lemon • 2 tbsp minced coriander leaves for garnish • 1 tbsp curry powder or substitute with sambar powder • 1/2 tsp cayenne pepper

Method;

1. Heat the oil. Add the cardamom and sauté for a minute until the pods start to colour slightly.

2. Add the onions and sauté over medium heat until they start to sweat and turn translucent. Add the turmeric, cayenne and garlic and stir-fry for 30 seconds.

3. Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the vegetables start to stick, add some water.

4. Now add the green beans and green peppers and 1/2 cup of water or vegetable stock. Cover again and cook five more minutes.

5. Check to see if the potatoes and sweet potatoes are cooked. If they are not, continue to cook, covered, for a few more minutes.

6. Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.

7. Add the coconut milk and scallions and just let the curry heat through without coming to a boil. Turn off the heat.